Toaster ovens have far less thermal mass to ride out power outages than full sized ovens, in addition to being less insulated as Jefromi said. They are going to be more sensitive to power outages. I think that skews you towards trying short duration items like cookies or mini-muffins, rather than larger items if the risk is high. You have to ask yourself what is the pattern, duration, frequency and likelihood of the outages and assess the risk before you start baking something.
Since this is not a conventional full-sized oven, should I invest in pizza stone for –ANY– reason which can benefit my toaster oven assuming my aim is to bake breads and cookies?
Best Answer
In a small toaster oven, using a pizza stone is likely to be a tradeoff:
Note that all of the above is just reasoning based on known facts; I haven't tried a pizza stone in a toaster oven, and wouldn't do so, as they have a generally low thermal mass. I tend to think of them as tools for toasting and reheating, not for primary cooking, baking, or roasting.